Hey, foodies and kitchen enthusiasts! Today, we’re diving into the wonderful world of samosa – those crispy, triangular delights that have won hearts and taste buds all over the globe. Just imagine a perfect blend of spiced potatoes and peas tucked inside a golden, flaky crust. The samosa, originating from the vibrant kitchens of the Indian subcontinent, has become a global sensation, loved for its simplicity and cherished for its flavorful punch. So, buckle up as we take a laid-back stroll through the steps of making your very own homemade samosa – where each bite is a story of spice, crunch, and pure culinary bliss.
For the Dough
- 2 cups all-purpose flour
- 1/4 cup melted ghee (clarified butter)
- 1/2 teaspoon salt
- Water, as needed
For the Filling
- 3 medium-sized potatoes, boiled and mashed
- 1 cup frozen peas, thawed
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, chopped
- Oil for frying
For the Dough
- Grab a big bowl and toss in the all-purpose flour, melted ghee, and a pinch of salt.
- Pour in water bit by bit, kneading until you have a smooth, firm dough. Cover it with a damp cloth and let it chill for about 30 minutes.
For the Filling
- Heat up some oil in a pan over a medium flame. Toss in those cumin seeds and let them sizzle.
- Introduce the finely chopped onions and green chilies to the party. Stir until those onions go for a golden tan.
- Time to add the ginger-garlic paste and let it shimmy around for 1-2 minutes until the raw vibes disappear.
- Sprinkle in the turmeric powder, ground coriander, ground cumin, garam masala, and a sprinkle of salt. Stir it up.
- Toss in the thawed peas and let them mingle until tender.
- Finally, bring in the mashed potatoes and a dash of chopped coriander leaves. Mix it all up and let it cool.
Assembling the Samosa:
- Break the dough into little balls and roll each into a round, about 6 inches wide.
- Cut each round in half, creating two friendly semi-circles.
- Take one semi-circle, wet the straight edge, and form a cone by sealing it up.
- Fill that cone with the potato-pea magic, making sure not to overstuff.
- Seal the open edge, pinching it tight like you’re sealing a secret.
Frying the Samosa
- Heat some oil in a deep pan or fryer until it’s feeling hot at 350°F (175°C).
- Carefully slide those samosa into the hot oil, a few at a time, and fry until they’re rocking a golden tan and crispy vibes.
- Use a slotted spoon to rescue the samosa and let it chill on a paper towel to soak up any extra oil.
Serve and Enjoy
Hot and crispy is the way to go with homemade samosa. Pair them up with mint chutney or tamarind sauce. Whether you’re enjoying them as a snack, appetizer, or part of a feast, the combo of spice, crunch, and the joy of making them yourself will make this samosa a star in your kitchen.
Come and Enjoy at Basmati Indian Restaurant
While making samosa at home can be a delightful culinary adventure, we understand that sometimes the craving for the perfect samosa strikes when you least expect it. That’s why we invite you to savor the ultimate samosa experience at Basmati Indian Restaurant in Madrid. Our chefs have mastered the art of creating the most mouthwatering samosa, combining traditional flavors with a touch of culinary finesse. From the golden, flaky crust to the perfectly spiced filling, each samosa at Basmati tells a story of skill, passion, and authenticity. Come join us, and let your taste buds dance to the symphony of flavors at Basmati Indian Restaurant – where every samosa is a masterpiece!